Scrumptious Gluten-Free Pound Cake Recipe for You to Try
Ladies and gentlemen, I have a treat that will cater to your sweet tooth, whether you’re gluten-intolerant or not. Brace yourselves for the mouth-watering Gluten-Free Pound Cake recipe. This classic pound cake recipe is perfect for any occasion, from family gatherings to tea parties, it’s a crowd-pleaser that everyone loves.
As a conscientious nutritionist cum food blogger, I have put together this recipe with carefully selected organic and dairy-free ingredients to ensure that you enjoy a healthy yet scrumptious dessert. In this recipe, I’ve replaced regular flour with gluten-free flour blend and used dairy-free sour cream instead of traditional cream cheese to remove unhealthy additives.
This pound cake is incredibly moist, fluffy and bursting with flavor like any other traditional pound cake recipe. Once you indulge in this delicious dessert, you’ll remember why the vanilla pound cake is a classic favorite among many. The rich and buttery aroma lingers even after it leaves your mouth.
Trust me when I say that once you make this gluten-free pound cake recipe, you’ll never go back to the traditional version. So go ahead, tie on those aprons and follow me through the step-by-step process of becoming a master baker of this exquisite gluten-free pound cake recipe.
Why You’ll Love This Recipe
Are you tired of gluten-free recipes that don’t taste as good as their gluten-filled counterparts? Look no further than this Gluten-Free Pound Cake recipe!
I understand that eating gluten-free can be frustrating and often means sacrificing flavor and texture. But with this recipe, you won’t even miss the wheat flour. This pound cake is light, moist, and has the same buttery flavor that you love in a traditional pound cake.
Aside from being gluten-free, this recipe is also dairy-free. Instead of using regular butter, I recommend using dairy-free butter or coconut oil for a healthier take on this classic dessert. The tangy sour cream adds just the right amount of acidity while keeping the cake moist and tender.
But don’t just take my word for it. This recipe features vanilla instant pudding mix which adds extra depth of flavor to the cake. You’ll also find hints of lemon juice and vanilla extract scattered throughout this indulgent dessert. Trust me when I say that your taste buds will never forget this unique blend of flavors!
Lastly, if you’re worried about substitutions, this pound cake offers plenty of space for creativity. Feel free to substitute almond flour or coconut flour for some or all of the gluten-free flour blend if you prefer a nuttier taste to your pound cake. Or try adding orange zest or swap lemon juice for orange juice for an exciting twist on an already tasty recipe.
Believe me when I say that this Gluten-Free Pound Cake will quickly become your new favorite recipe. With its easy-to-follow steps and delectable flavor, there’s simply no way to go wrong with this sweet treat!
Ingredient List
- 2 cups of gluten-free flour blend
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 1 cup of unsalted butter, softened at room temperature (2 sticks)
- 1 ½ cups of granulated sugar
- 5 large eggs, at room temperature
- 1 teaspoon of pure vanilla extract
- 1/2 tablespoon of lemon juice (optional)
- 3/4 cup of sour cream, at room temperature
Note: For this recipe, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour blend. Also, make sure to use unsalted butter as it reduces the overall saltiness and helps you control the amount of salt you add to the recipe.
Optional Add-ins
If you’d like to switch it up and add some extra flavor to your gluten-free pound cake, here are a few add-ins that can take it over the top:
- Zest from one lemon or orange for a citrusy flavor
- 1/4 cup almond flour or almond meal for an almondy flavor
- 2 teaspoons gluten-free vanilla extract for vanilla pound cake
- 1/4 cup instant vanilla pudding mix for a moist and fluffy texture
Note: None of these ingredients are required but they can add a little something special to your gluten-free pound cake.
The Recipe How-To
Now that we have all the gluten-free ingredients ready, let’s jump straight into the recipe how-to. Remember to preheat your oven to 350°F before getting started.
Mixing the Batter
- In a bowl, cream 2 sticks (1 cup) of softened unsalted butter with 3 cups of sugar until fluffy and light.
- Beat in one egg at a time, let each combine thoroughly before adding another.
- Add in 2 teaspoons of vanilla extract and beat well.
- Next, add three cups of gluten-free flour blend and mix until just combined.
- Add in: 1 teaspoon of salt, 1 teaspoon of baking powder, and ½ teaspoon of xanthan gum. Mix well.
- Add in 1 cup of sour cream and whisk until smooth.
Adding Flavors
- For some added tanginess to the batter, add in 2 tablespoons of lemon juice and zest from one lemon.
- To make it unique, add some flakes or chunks of almond paste to make an almond-lemon pound cake.
Baking the Cake
- Grease your bundt cake pan with butter and flour.
- Pour the batter into the prepared bundt cake pan.
- Bake for about 90 minutes or until a toothpick inserted into the cake’s center comes out clean.
Let It Cool!
- Remove from oven and cool on a wire rack for 30 minutes before inverting onto a plate.
Your gluten-free lemon pound cake is now ready to be served!
Substitutions and Variations
If you’re feeling adventurous or want to switch things up, this gluten-free pound cake is highly customizable. Here are some substitutions and variations you can try:
– Flour blend: If you don’t have or can’t find gluten-free flour blend, you can substitute it with a mix of almond flour and coconut flour. This will give your pound cake a nuttier flavor and a denser texture.
– Lemon pound cake: To make a delicious lemon pound cake, add 2 teaspoons of lemon zest to the batter, 1/4 cup of freshly squeezed lemon juice, and substitute the vanilla pudding mix for lemon pudding mix.
– Almond pound cake: For an almond-flavored pound cake, substitute the vanilla extract with almond extract and use almond flour instead of gluten-free flour blend. You can also consider adding a few drops of almond flavoring into the batter.
– Orange pound cake: Another variation is to create an orange-flavored pound cake. Add 2 tablespoons of fresh orange zest and 1/4 cup freshly squeezed orange juice to the batter to give it that zesty punch.
If you prefer dairy-free options, simply replace the sour cream with coconut cream and cream cheese with vegan cream cheese. Additionally, if you want to make it egg-free, replace each large egg with 1/4 cup of unsweetened applesauce.
Don’t be afraid to experiment with different combinations and find your favorite flavor. Whether it’s lemon, orange, or almond – this gluten-free pound cake recipe is versatile and will indulge your sweet cravings in every slice.
Serving and Pairing
Ah, serving and pairing – the crucial step in any recipe! When it comes to this gluten-free pound cake, there are endless ways to enjoy it. Here are a few of my favorite serving ideas:
– Top with fresh berries and a dollop of whipped cream for a classic summer treat.
– Heat up a slice and serve with a scoop of vanilla ice cream for a comforting dessert.
– Toast a slice and spread with butter or almond butter for a satisfying breakfast or snack.
– Cut into small squares and serve alongside coffee or tea for an afternoon pick-me-up.
Now, let’s talk about pairing. The beauty of this gluten-free pound cake is that it pairs well with so many different flavors. Here are a few ideas to get you started:
– Pair with fresh fruit, such as berries, peaches, or apricots, for a light and refreshing complement.
– Try pairing with strong cheeses, such as cheddar or gouda, for a savory twist.
– If you’re feeling adventurous, pair with a citrus-based dessert wine to bring out the lemony flavors in the cake.
Whatever your preference may be, this gluten-free pound cake is sure to impress both you and your guests. So go ahead – experiment with different pairings or simply savor it on its own. The choice is yours!
Make-Ahead, Storing and Reheating
Making this gluten-free pound cake ahead of time is a great idea as it allows all the flavors to meld together, resulting in an even tastier cake. When making this recipe, I recommend baking it a day in advance and leaving it at room temperature overnight to settle. After allowing the cake to cool completely, wrap it tightly with plastic wrap and store it in an airtight container or cake dome.
Storing this pound cake is easy, as it keeps well for several days. Many people like to eat their pound cake cold, but if you prefer it warmed up, there are a few options for reheating. One option is to slice the pound cake into pieces and reheat individual slices in the microwave for 10-15 seconds. If you don’t have a microwave, you can also reheat slices in the oven at 350 degrees F for 5-10 minutes.
Another great option for storing this gluten-free pound cake is to freeze it. To freeze the cake, wrap it tightly with plastic wrap and store it in an airtight container or freezer-safe plastic bag. The cake can be stored for up to three months in the freezer. When you’re ready to serve the frozen pound cake, let it thaw overnight in the refrigerator before warming it up using one of the previously mentioned methods.
In conclusion, this gluten-free pound cake recipe is perfect for make-ahead meals and easy storage. By following my tips on how to store and reheat your pound cake properly, you’ll be able to enjoy its delicious flavors again and again!
Tips for Perfect Results
If you want to bake the perfect gluten-free pound cake, then it’s essential to pay close attention to a few key factors that can make or break the outcome of your efforts. As an experienced nutritionist and food blogger, I’ve learned over the years some critical tips that can lead to consistently excellent results every time you whip up a batch of this delicious treat. Here are my top tips for perfecting your gluten-free pound cake recipe:
1. Follow the recipe as closely as possible: When it comes to baking, precise measurements and specific ingredients are crucial. Gluten-free baking is especially tricky since different flour blends behave differently in recipes. Be sure to follow the recipe carefully to ensure the proper texture and flavor of your cake.
2. Let your ingredients come to room temperature: Baking with room-temperature ingredients like eggs, butter, and sour cream will help them mix more easily, resulting in a better overall texture.
3. Use high-quality ingredients: The quality of your ingredients can impact the overall taste and appearance of your cake, so whenever possible, opt for the best you can find.
4. Adjust cooking time based on your oven: Every oven is different, so it’s essential to watch your cake closely during baking and adjust cooking time if necessary.
5. Let the cake cool completely before slicing it: This may seem like a minor detail, but allowing your cake to cool fully at room temperature before cutting it into slices can help retain moisture and prevent crumbling or uneven textures.
By following these straightforward tips, you’ll create a flawless gluten-free pound cake with a moist crumb and perfect sweetness that everyone will love.
Bottom Line
In conclusion, this gluten-free pound cake recipe is a must-try for anyone who loves indulging in delicious desserts but also wants to take care of their health. This recipe incorporates quality ingredients that are not only gluten-free but also dairy-free, making it accessible to people with various dietary restrictions.
By using pantry staples like gluten-free flour blends and instant pudding mix, this recipe can easily be replicated in anyone’s kitchen. Furthermore, the variations and substitutions introduced here allow for some extra creativity and customization to suit different preferences and requirements.
Serving this delectable cake with fresh fruits, whipped cream or a scoop of ice cream can elevate the overall dessert experience. Plus, its long shelf-life and the ability to freeze make it an ideal choice for meal prepping and planning ahead.
So give this recipe a try today and taste for yourself how decadent and comforting a gluten-free pound cake can be!
Gluten Free Pound Cake Recipe
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sour cream
- 1 cup sugar
- 3 eggs
- 1 teaspoon lemon extract
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon coconut extract (optional)
- 1 teaspoon pineapple extract (optional)
- 1 1/2 cups gluten-free flour (I use Tom Sawyer brand)
- 1 teaspoon baking powder
- 1 (3 ounce) package vanilla instant pudding mix (make sure it's gluten free)
Instructions
- Preheat oven to 350 degrees.
- Cream together butter, sour cream, and sugar.
- You can use any combination of the extracts, but use at least four of them.
- Mix eggs and extracts with butter / sugar mixture.
- Sift flour, baking powder, and pudding mix.
- Add to wet mixture and mix for 2-3 minutes.
- Pour mixture into greased 9 inches x 5 inches x 3 inches loaf pan.
- Cook for 35-40 minute or until knife poked in center comes out clean.